These super herby wedges are perfect for dipping with our cool, creamy artichoke and garlic dip. Follow the recipe below and see for yourself...
Large white or sweet potatoes
Salt and pepper
- You can use any large white or sweet potato for this, keep the skins on and cut into chunky wedges
(Dip Tip - The key to perfect wedges is to cut them really chunky, and make sure they have enough room on the baking tray. If they are too close together they will steam rather than crisp)
- Place in bowl and cover with rapeseed oil, chopped rosemary, garlic, and season heavily with salt and pepper
- Pour out onto a non-stick tray.
- Place into a pre heated oven at 200 degress and bake for 20 minutes, check and turn after 20 minutes and cook for a further 10 minutes. You should have perfectly golden wedges, ready for a festive feast.